Zucchini Muffins

Name: Zucchini Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 1/3 cup of unsweetened applesauce; 3/4 Splenda; 2 eggs; 2 cups whole wheat flour; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 2 cups shredded zucchini; 1/2 blueberries

(2)

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 12

Ingredients

1/3 cup of unsweetened applesauce3/4 Splenda2 eggs2 cups whole wheat flour1 tsp baking soda1 tsp baking powder1/2 tsp salt2 cups shredded zucchini1/2 blueberries

Directions

In a bowl whisk together the applesauce, eggs and splenda. In another bowl combine flour, baking soda, baking powder and salt. Stir in the applesauce mixture along with the zucchini until just moistened. Fold in blueberries if desired.

Divide into 12 portion muffin tin. Bake in a 375 degree oven for 20 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user MACCK4.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 151.4
Total Fat: 1.2 g
Cholesterol: 35.4 mg
Sodium: 254.3 mg
Total Carbs: 29.7 g
Dietary Fiber: 3.1 g
Protein: 4.0 g

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Member Reviews

SUSANLUSAN
I tried this recipe because I liked the overall simplicity, the use of applesauce instead of oil and the proportion of zucchini to flour. These were very nice muffins with a surprisingly crunchy top. I used a vegan egg substitute and omitted the berries because I was out. I will make them again. - 6/5/09